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1
For the boondi batter, combine the gram flour, semolina and approximately 3/4 cup of water and mix well to make a smooth batter.
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2
Keep aside.
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3
For the sugar syrup, combine the sugar and milk with 1 1/2 cups of water in a bowl and heat while stirring continuously till the sugar dissolves.
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4
Add the saffron food colour to the syrup and make a syrup of one string consistency.
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5
Keep warm.
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6
To make boondi, heat ghee or butter in a kadhai.
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7
When hot, hold a perforated spoon (boondi jhara) over the hot ghee and pour a little boondi batter at a time using a ladle over the perforated spoon.
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8
Spread the batter with the back of a spoon so that the boondi falls into the ghee.
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9
Fry the boondis over a high flame to a light golden color, taking care to ensure that they are not very crisp.
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10
Add the boondis to the warm sugar syrup and mix well so that the boondis soak in the syrup well.
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11
Wash and dry the perforated spoon (boondi jhara) every time you pour the boondi batter through it.
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12
Proceed making the boondis with the remaining batter and immerse them in the sugar syrup immediately after frying.
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13
Allow the mixture to cool completely.
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14
Add 2 tbsps of hot water, the saffron, chopped almonds, chopped pistachios, powdered cardamom, rose water and mix well.
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15
Shape the mixture to make 20 to 22 laddoos and garnish with silver sheets,if using.
